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논문 상세정보

레토르트식품, 분유, 비스킷 및 피자 내에 함유되어 있는 트랜스지방산 함량 분석

Analysis of Trans Fatty Acid Content in Retort Food, Powdered Milk, Biscuit and Pizza Products

초록

본 연구에서는 식품 내에 존재하는 트랜스지방산 함량에 대한 기초 자료를 수집하기 위하여 서울 지역에서 수거한 레토르트식품류 2종, 분유류 6종, 비스킷류 7종 피자류 3종을 선택하여 총 4종류의 18종의 시료를 분석하였다. 레토르트식품류 2종, 분유류 6종, 비스킷류 1종은 chloroform-methanol(CM) 추출법에 의하여 조지방을 추출하였으며 비스킷류 6종, 피자류 3종은 chloroform-methanol(CM) 추출법과 acid digestion 추출법을 각각 이용하여 조지방을 추출한 후 gas chromatography(GC)에 의해 트랜스지방산 함량을 분석하였다. 레토르트식품류의 총 지방 중 트랜스지방산 함량은 1-2.8%이며 분유류의 트랜스지방산 함량은 0.4-2.4%로서 제품의 브랜드와 제조회사에 따라 차이가 많이 났다. 비스킷류의 트랜스지방산 함량은 0-2.95%로서 제품 간 가장 많은 차이를 나타내었으며 이는 첨가물의 종류에 따라 달라지는 것으로 사료된다. 피자류에서는 2.8-3.45%의 높은 트랜스지방산 함유율을 나타내었다.

Abstract

The consumption of foods containing trans fatty acids (TFAs) is a matter of concern at present. According to many studies, trans fatty acids (TFAs) may cause illnesses such as the coronary heart disease, diabetes mellitus, large intestine cancer, and breast cancer. They can also raise low density lipoprotein (LDL) cholesterol and reduce high density lipoprotein (HDL) cholesterol. TFAs can also inhibit the synthesis of phospholipids containing polyunsaturated fatty acids in arterial cells. As a consequence the Food and Drug Administration has deemed that saturated fatty acid, cholesterol and trans fatty acid levels be listed on food labels as of 2006. The Korea Food and Drug Administration also has required the listing of trans fatty acid content on food labels since 2007. The aim of this study was to determine the total lipid and trans fatty acid (TFA) contents in retort food, powdered milk, biscuit and pizza products. The number of samples examined were 2 retort food, 6 powdered milk, 7 biscuit and 3 pizza products. The extraction of total lipids in retort food and powdered milk followed the chloroform methanol method. The extraction of total lipids in biscuit and pizza was by the acid digestion method. All samples were analyzed by gas chromatography (GC) using a SP-2560 capillary column and a flame ionization detector. The TFA contents per 100g of sample were 1-2.8% (1.9%) in retort foods, 0.4-2.4% (1.37%) in powdered milk products, 0-2.9% (1.23%) in biscuits, and 2.8-3.45% (3.03%) in pizzas.

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이 논문을 인용한 문헌 (6)

  1. Jeong, Eun-Young ; Park, Sun-Byeong ; Seo, Ok-Jin ; Song, Jae-Chul 2009. "Evaluation of the Recognition and Intake of Trans Fat by Middle School Students in the Ulsan Area" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(3): 409~415 
  2. Noh, Kyung-Hee ; Huh, Young ; Jang, Ji-Hyun ; Kim, Soo-Hee ; Shin, Jin-Hyuk ; Kim, Do-Hoon ; Lee, Seong-Hwan ; Lee, Kyung-Sik ; Park, Yong-Kyu ; Cho, Kyung-Hwan ; Song, Young-Sun 2009. "Effect of Breads Containing Trans Fat, Soybean or Rice on Plasma Lipid and Fatty Acid Composition in Healthy Korean Adults" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(8): 1042~1049 
  3. Koo, Bon-Kou ; Kim, Jin-Man ; La, Im-Joung ; Choi, Ji-Hun ; Choi, Yun-Sang ; Han, Doo-Jeong ; Kim, Hack-Youn ; An, Kwang-Il ; Kim, Cheon-Jei 2009. "Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties" Korean journal for food science of animal resources = 한국축산식품학회지, 29(4): 466~474 
  4. Noh, Kyung-Hee ; Huh, Young ; Jang, Ji-Hyun ; Shin, Jin-Hyuk ; Lee, Mi-Ock ; Lee, Kyung-Sik ; Lee, Seong-Hwan ; Kim, Do-Hoon ; Park, Yong-Kyu ; Cho, Kyung-Hwan ; Song, Young-Sun 2009. "Effect of Waxy Barley Bread with Trans Fat on the Lipid Profile and Fatty Acid Composition in Healthy Korean Adults" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(10): 1353~1361 
  5. 2011. "" Journal of microbiology and biotechnology, 21(12): 1270~1279 
  6. Park, Jae-Woo ; Park, Ji-Sung ; Jung, Doo-Kyung ; Song, Sung-Ok ; Woon, Jae-Ho ; Kim, Jin-Man ; Wee, Sung-Hwan 2011. "The Analysis for Trans Fatty Acids in Dairy Products Imported to Republic of Korea" Korean journal for food science of animal resources = 한국축산식품학회지, 31(3): 477~483 

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